Mongolian Beef is one of those iconic dishes that delivers a bold, savory punch while staying incredibly simple to make at home. This version is designed to bring restaurant-quality flavor without complicated ingredients or unhealthy shortcuts. It’s a meal that feels luxurious and indulgent, but with clean, wholesome components that make it easy to enjoy any night of the week.
Originally inspired by Taiwanese and Chinese-American cuisine, Mongolian Beef is known for its rich, slightly sweet soy-based sauce and tender, thinly sliced beef. It’s usually served with a side of steamed rice or stir-fried vegetables, making it both satisfying and balanced. The dish is incredibly versatile, which makes it a staple in many homes.
One of the key elements of this recipe is the quality of the beef. Using flank steak or sirloin and slicing it thinly against the grain ensures maximum tenderness. Marinating the beef briefly and then flash-searing it over high heat creates that irresistible restaurant-style texture — slightly crispy on the outside, juicy on the inside.
We’ve taken a cleaner approach to the sauce, replacing overly sugary components with coconut sugar and using low-sodium soy sauce. The result is a rich, sticky glaze that clings to the beef perfectly without overpowering the dish. Garlic and fresh ginger add a bold kick of flavor, while a touch of cornstarch helps thicken the sauce just right.
This version skips the deep frying and instead uses a light stir-fry method to keep things healthier. Still, the result is every bit as delicious and satisfying. You won’t miss the takeout version once you’ve tried this one.
It’s also quicker than you’d expect. From start to finish, this dish can be on the table in about 30 minutes, making it perfect for busy weeknights when you want something special without the hassle.
Mongolian Beef is also a hit for meal prep. It reheats beautifully, so you can make a double batch and enjoy flavorful leftovers throughout the week. Serve it with jasmine rice, brown rice, or even cauliflower rice for a lower-carb option.
Add some steamed broccoli, snow peas, or bok choy for extra nutrients and color. You can even make it spicier by tossing in some red pepper flakes or fresh chili.
This dish is a favorite for entertaining as well. It looks impressive and tastes like something you’d order at a fancy restaurant, but it’s surprisingly low effort. Just make sure you have all your ingredients prepped ahead, because it comes together fast once the cooking starts.
You can also adjust the sweetness or saltiness of the sauce to suit your taste. It’s forgiving and flexible, which makes it even more appealing.
Beef lovers will appreciate the texture and depth of flavor in this dish. It’s comforting and familiar, yet always a little exciting with its glossy finish and fragrant aroma.
There’s also something about the way the sauce caramelizes slightly as it cooks that creates a truly mouthwatering experience. Every bite is coated in flavor and just the right amount of richness.
This is one of those recipes that will quickly become part of your regular rotation. It’s dependable, easy, and always delivers.
Whether you’re looking to impress guests or simply treat yourself to something delicious, this clean Mongolian Beef is the answer. It satisfies every time, and once you try it, you’ll keep coming back.
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tablespoons coconut oil (or other high-heat oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/3 cup water
- 1/4 cup coconut sugar
- 1 teaspoon sesame oil
- 2 green onions, chopped (plus more for garnish)
- Optional: red pepper flakes, sesame seeds
Instructions:
- Toss sliced beef with cornstarch in a bowl until evenly coated. Shake off excess and set aside.
- In a small bowl, whisk together soy sauce, water, coconut sugar, and sesame oil. Set aside.
- Heat coconut oil in a large skillet or wok over medium-high heat.
- Add beef in a single layer (work in batches if needed) and cook 1-2 minutes per side until browned. Remove and set aside.
- In the same pan, add garlic and ginger. Cook for 30 seconds until fragrant.
- Pour in the sauce mixture. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Return beef to the pan. Toss to coat and simmer for 1-2 more minutes.
- Stir in green onions and remove from heat.
- Garnish with extra green onions, sesame seeds, or red pepper flakes. Serve hot.
Tips:
- Slice beef thinly against the grain for tenderness.
- Don’t overcrowd the pan — cook in batches for best sear.
- Add vegetables like broccoli or bell peppers to bulk it up.
- Use tamari for a gluten-free option.
- Serve with steamed rice or noodles for a complete meal.
Why You Will Love This Recipe:
- Bold, sweet-savory flavor with clean ingredients
- Quick and easy, perfect for weeknights
- Customizable and great for meal prep
- Looks and tastes like restaurant takeout
- Family-friendly and freezer-friendly
Summary:
This clean version of Mongolian Beef is packed with bold flavor, tender slices of beef, and a sticky soy-garlic-ginger sauce made without refined sugars. Quick to cook and perfect for weeknights, it’s a healthy take on a beloved classic that you’ll make again and again.
